A very happy Makar Sankranti friend$$$$. This years first festive recipe is Gulachi Poli a favourite of mine that is prepared on this festive day. Also this is my first try of Gulachi Poli, it always used to be store bought gul poli earlier as I used to feel it is very time consuming and tedious. and I personally like non messy, easy and quick recipes. But today I thought of trying it out at home and I’m really happy I could get it right and actually though time consuming as it was my first try it is’nt that difficult or rather not difficult at all I’d say. If planned in advance it’ll be easy too.  I’ll try my best to explain the right easy way to make them hassel free. Home made happiness woooooooh😍😍 actually happy I could make it and itz gonna be home made gulachi poli henceforth ❤️. So, how do you go about it, well here goes the recipe. 

RECIPE :
Ingredients 
The Filling :
  • 1/2 cup gram flour
  • 1 cup crushed Kolhapuri pale golden jaggery (gives best results) Or adjust to taste
  • 3 tbsp sesame seeds
  • 1 1/2 tsp cardamom powder
  • 2 tsp oil to roast the gram flour
  • 2 tsp oil to pound the jaggery in a mortar and pestle
  • 1 tsp ghee + 1 1/2 tsp oil to be added to the jaggery, gramflour mix to get an even consistency to the dough
The Dough :
  • 1 cup whole wheat flour
  • 1 cup refined flour / maida
  • Salt to taste
  • 3 tbsp oil
  • Water as required to knead the dough
  • Rice flour to be used for dusting
  • Ghee as required to brush over the ready to eat gulachi poli
METHOD :
For the cover
  • In a mixing bowl, add whole wheat flour, maida, salt, mix well, add oil and rub the oil well into the flours till you get a crumbly texture. Now add water a little at a time and knead well to get a firm dough. The dough should be firm, only then the polis will turn out crisp. Knead thoroughly. Set aside to rest covered for atleast 20 minutes.
For the filling :
  • Thinly grate the jaggery so that there are no lumps in it. Also crush the jaggery with a mortar and pestle adding a little oil so that the jaggery does’nt stick to it. This will give an even consistency to the jaggery and it will be easier to roll the polis/ flatbreads. Heat a flat nonstick/ ceramic pan add in sesame seeds, dry roast them a bit till they start popping up. Transfer to a plate.Heat oil in the same pan, add the gram flour and roast it till it changes colour and loses its raw flavour and turns aromatic. Transfer to a plate to cool. Once cool, mix together the pounded jaggery, roasted and cooled gram flour, sesame seeds, cardamom powder and knead into a ball. In case you cannot form a ball out of the dough, add a little oil so that you can form a ball of the mix. Let it rest for 15 minutes.
Formation and Roasting the flatbread / Poli
  • First knead the flour dough again and divide it into small equal portions. Let the dough portions be even in number. I could make 20 balls out of the proportion mentioned above. Take 2 dough balls and roll out small discs, you don’t need to use rice flour to roll, it will roll easily. Roll one disc a little smaller in diameter than the other. Then flatten a portion of the jaggery gramflour mix and then place it on the bigger disc. Layer it with the second smaller disc on top of it and with the help of your fingers, bring the edges together to seal the stuffing in such a way that the jaggery filling is spread till the edges. See that it is sealed on all sides. Now dust the rolling board with a little rice flour, place the dough ball in such a way that the sealed portion of the disc faces downwards. Sprinkle just a bit of rice flour on top only if necessary and roll the ball very very gently on all sides so that the filling gets distributed equally through out the flatbread/ poli. 
  • Heat a nonstick skillet, transfer the faltbread in such a way that the side facing the rolling board is placed facing downwards on the skillet after removing excess flour if any and roast it till golden brown keeping the flame between low and medium. Flip over and roast the other side till golden brown. Transfer to a wire rack or a slotted coaster so that the steam released by the flatbread does not make it soft or soggy and let it cool. Once warm apply ghee all over, tastes best when ghee is applied on top. 
  • As you roast one poli, roll out the second one. Scrape off burnt bits if any each time and clean it with a cloth if necessary each time you place a flatbread. Once the polis cool down, stack them in a clean muslin cloth. Store in an air tight container. 
NOTES :
  • This poli should be eaten when cool. Do NOT eat it Hot as hot melted jaggery can scald your mouth.
  • By placing the jaggery mix as mentioned above, the jaggery spreads properly all over the poli, towards the edges too. In case you feel that it has not spread totally towards the edges then cut the unfilled portion carefully with a knife or pizza cutter, taking care that you do not cut it too close to the jaggery filling as it’ll come out when heated. Seal properly if necessary.
  • If you do not have access to kolhapur jaggery you can opt for any other good quality of jaggery, bit DO NOT use sticky variety of jaggery or chikki jaggery as it’ll spoil the texture as well as the breads will stick to the pan when heated. 
  • You can prepare the jaggery mix a day in advance and prepare the polis the next day. This way you won’t get tired to make the flatbread and won’t find it time consuming either. 
  • Use rice flour to roll the polis so that it does not stick to the polis and you can easily dust off excess flour off it. 
  • This proportion approximately makes 10 gulachi polis, which means 20 balls of flour dough and 10 balls of jaggery dough are obtained from the respective doughs.